Category Archives: Berry Chantilly Cake

I Wish I Was in New Orleans (Tom Waits Song)

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While still on an early summer berry theme I decided to bake this Gluten Free Berry Chantilly Cake.

The Chantilly cake first came onto the scene in 1829 when it was created by French chefs at Antoine’s Restaurant in New Orleans. Long ago QC and I dined at Antoine’s. While we were waiting in a long line for a table for two the Maître d‘ asked if there were any parties of four as there was a table ready. The couple behind us leaned forward and asked if we wanted to join them, we did, and were shown to the available table. They were a delightful couple and a great time was had by all. 😁

Next time I think I will bake more Chantilly cream. I ended up making this a naked cake because I needed more whipped cream. I might also try an Italian meringue although it might be too sweet.

Berry Chantilly Cake

INGREDIENTS
• 2 ½ c all-purpose flour (or Kim’s for Gluten Free)
• 2 ½ tsp baking powder
•1 tsp salt
• ¾ c unsalted butter, softened
• 1 ⅓ c granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 ½ c whole milk
Chantilly cream and berries
• 3 ½ c heavy cream
• ½ c whipped cream cheese
• ⅓ c powdered sugar
• ¼ tsp cream of tartar

METHOD
Cake

  1. Preheat oven to 350F. Grease and line two 8-inch cake pans with a circle of parchment paper.
  2. In a large bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In another large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. Beat, scraping down the sides as necessary, for 3 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla and almond extracts.
  5. Add the dry ingredients to the creamed mixture alternately with milk, starting and ending with the flour mixture. Mix until just combined. Do not over-mix to keep the cake light and fluffy.
  6. Divide the batter evenly between the prepared pans. (Batter should weigh ~1800g.) Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or temperature reaches 190⁰F.
  7. Let the cake layers cool before carefully slicing each layer in two, horizontally through the middle. Use a long-serrated knife.

Chantilly cream and berries

  1. Using a stand mixer with balloon whisk or a bowl with electric beaters begin whipping the cream cheese, then add the cream, powdered sugar, and cream of tartar. Whip until the cream holds peaks, but be careful not to over beat the cream.
  2. Place one cake layer, cut side up. Spread about a cup of whipped cream over the surface. Add a layer of berries over the cream. Smaller berries can be left whole, but strawberries should be sliced.
  3. Continue layering 2 more layers in the same manner. Place the final cake layer on top.
  4. Spread more whipped cream on the sides and top of the cake. Decorate with whole berries. Refrigerate the cake for at least 2 hours before serving.

Kim’s Gluten Free Flour

Yield: 700g (5 c)
INGREDIENTS

  • 285g Bob’s Red Mill potato starch
  • 250g superfine white rice flour (DON’T use regular rice flour, ie Bob’s Red Mill)
  • 75g Tapioca flour
  • 75g Whey protein isolate or egg white protein.
  • 15g Xanthan gum

Add ingredients together and mix well.